Creamy Chicken & Bacon Pie
[British Kitchen] Homemade Chicken & Bacon Pie: A Heartwarming Alternative to Guinness Pie
I learned this recipe for when guests visit or for special occasions in the UK. The aroma of chicken, bacon, and mushrooms is wonderful, and the creamy sauce makes it incredibly tender and enjoyable. This homemade chicken and bacon pie is perfect for any occasion, offering a comforting taste of British home cooking.
Ingredients- 2 boneless, skinless chicken breasts
- 3 strips smoked bacon
- 1 cup mushrooms (e.g., button or cremini), sliced
- 1 leek, white and light green parts only, thinly sliced
- 4 tsp double cream (heavy cream)
- 300ml chicken stock (or water)
- Pinch of ground nutmeg (optional)
- Salt to taste
- Black pepper to taste
- Olive oil, for cooking
- 2 tsp butter
- 2 bay leaves
- 1 tsp cornstarch (or flour)
- 1 pack ready-made puff pastry
- 1 egg, beaten (or milk, for egg wash)
Cooking Instructions
Step 1
Begin by preparing your vegetables and proteins. Slice the leek and mushrooms into bite-sized pieces. Cut the chicken breasts into similar-sized chunks. Chop the smoked bacon into smaller pieces as well. Preheat your oven to 180°C (350°F). Having everything prepped makes the cooking process much smoother.
Step 2
Heat a little olive oil in a frying pan over medium-high heat. Add the chicken breast pieces and bacon. Season lightly with salt and pepper. Sauté until the chicken is lightly browned and the bacon is rendered. Cooking the bacon with the chicken infuses a wonderful smoky flavor into the filling.
Step 3
Once the chicken and bacon are partially cooked, add the sliced leeks to the pan and sauté for a couple of minutes until they begin to soften. Next, add the mushrooms and cook until they release their moisture and start to brown. Stir in the butter and double cream, followed by a pinch of nutmeg if using. Sauté for another minute until everything is well combined and fragrant. The nutmeg adds a warm, subtle spice that complements the other flavors.
Step 4
Pour in the chicken stock (or water) and add the bay leaves. Bring the mixture to a simmer, then reduce the heat slightly and let it cook gently for about 5-10 minutes, allowing the flavors to meld. Stir occasionally to prevent sticking. If you don’t have chicken stock, water works perfectly well.
Step 5
In a small bowl, mix the cornstarch with 2 tablespoons of cold water to create a slurry. Gradually whisk this slurry into the simmering filling. Continue to stir until the sauce thickens to a nice, luscious consistency. This will bind the filling beautifully. Remove and discard the bay leaves.
Step 6
Pour the thickened filling into your chosen oven-safe pie dish. Unroll the puff pastry sheet and lay it over the filling. Trim any excess pastry, then press the edges down to seal. Use a fork to prick several holes in the top of the pastry to allow steam to escape. Brush the top generously with the beaten egg (or milk) for a golden, appetizing finish. Place the pie in the preheated oven and bake for 15-20 minutes, or until the pastry is puffed up, golden brown, and the filling is bubbling.
